Featuring a four-course meal, with wine, the evening's topics include:

• Navigating different food service styles: tray-passed hors d’hoeurves, buffet service and formal dining
• Properly setting the table
• Using the right fork (and spoon) at the right time and in the right way
• At the table: proper dining (and eating) skills, breaking bread, soup and salad rules, follow the leader skills
• Dining out skills: when you’re a guest, in a restaurant
• Making the most of a toast

Class Date: TBA